This Diwali, I accidentally left a window open for few hours and as a result, ended up with a lot of smoke in my room. I woke up with a sore throat which turned into a severe cold, cough and lots of mucus! I healed …
A conversation between vegans and rest of the world (RTW) RTW: are you a vegan? Vegan: yes RTW: where do you get your protein from? And what about calcium? Do you get enough Omega 3 in your diet? Vegan: Please check this recipe
I’ve been wanting to experiment with a vegan version of coleslaw. It is a very handy side dish. You can have it as a sandwich, with jacket potato or just as a side dish to any meal. After a few experiments, I came up with this recipe.
Once the dressing is ready, you just need to pour a generous amount on the salad and vegan coleslaw is ready!
You can also watch a video of this coleslaw recipe
Here is a must try recipe for vegan phirni. I am also sharing the recipe to make home made almond milk in this blog.
Vegan version of all time favourite shahi paneer needs no introduction. I had been wanting to share this recipe for quite some time, finally got the chance to do it. And of course, its oil-free and delicious! Here are …
Are you facing problems while heating plant based milk, then this blog is for you.
That’s right, today I am going to share how to make plant based milk that will not split or curdle while heating.
The magic ingredient is sorghum or jowar.
In my previous blog, I shared how to Sprout Sorghum. In today’s recipe I am using sprouted sorghum. But if you want, you can also use it without sprouting. Just roast the sorghum and use it directly.
Let us see what I did with the sprouted jowar to increase its shelf life.
Basically, you can sprout it in bulk, shade dry and roast it and then store it in airtight jar for weeks. And whenever you want to make milk, soak this roasted sorghum for 1 hour and make milk.
Sharing the detailed recipe below, along with a recipe of vegan turmeric milk Jump to Recipe that can be served hot or cold. Once you make the milk, you will end up with a lot of pulp. This pulp is precious and super healthy. Don’t throw it away. You can use it to make sweet or savory porridge. I am sharing the recipe of savory dish later in this blog. Jump to Recipe
In my previous post, I shared how to sprout peanuts and this post is about sprouting sorghum (jowar). The process is exactly the same as peanuts. If you have tried that, then you know what to do. What is Sorghum? Sorghum, also known as jowar/cholam/jonna …
Sprouts of lentils/pulses (specially moong & chickpeas) are quite commonly used in various recipes because of their numerous health benefits. When we sprout anything, the nutrient content increases by 30 to 40%. Or we can say, they become very easy to digest, and the nutrients …
1. All nuts/seeds/legumes have anti-nutrients that hamper digestion and to get rid of them, we must soak and if possible, sprout them. Commercially available nut butters are not made with soaked/sprouted/activated nuts and seeds. Very few brands may have this option but they cost a lot.
Jump to Recipe2. They are loaded with other additives like salts, sugars, preservatives, oils etc. Just read the labels.
3. They are not made with love like the ones made at home 🙂
4. It is super easy to make at home. We just need to get better with time management. I have been making small batches to get the hang of it but the next batch is going to be a bigger one.
5. The way it is made, it has a decent shelf-life outside the refrigerator as well. I tried 3 months in Delhi’s hot summer and it was fine and then I finished it but I am pretty sure it would have lasted much longer.
